This time I pickled a whole jar of chayote. Boiled water with salt, let it cool, poured it into the jar with ginger, garlic, and chili. After a week, the chayote turned perfectly crisp and tangy. Stir-fried it with duck—sour, fragrant, and full of flavor. A dish so tasty you just keep going back for more. 这次多泡了一坛佛手瓜，水煮开加盐放凉后倒进坛子，配上姜蒜小米辣，一周就酸脆出味。拿腌好的佛手瓜炒鸭子，酸香刚好，越炒越入味，一锅下饭到停不下来。 #reelschallenge #food #cooking #dianxixiaoge#滇西小哥 #foodie | 滇西小哥 Dianxi Xiaoge